Oyster Omelette
A quick and savory omelette packed with fresh oysters, crisp vegetables, and a bright herby finish. Perfect for a weeknight dinner that feels special.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 25g
Ingredients
- 4 large eggs
- 12 oz shucked oysters
- 1 medium cucumber
- 1 medium tomato
- 2 cups lettuce
- ¼ cup cilantro
- 2 tbsp vegetable oil
- ½ tsp salt
Instructions
- 1
In a medium bowl, whisk the 4 eggs with 0.5 tsp salt until frothy. Set aside.
- 2
Rinse the 12 oz oysters and pat dry. Slice the 1 cucumber and 1 tomato into thin rounds; tear the 2 cups lettuce into bite-size pieces.
- 3
Heat 1 tbsp of the 2 tbsp vegetable oil in a 10-inch nonstick skillet over medium-high. Add the oysters and cook until they plump and edges curl, about 2 minutes. Remove to a plate.
- 4
Add the remaining 1 tbsp oil to the skillet. Pour in the eggs, tilting to cover the bottom. Cook until the eggs are just set around the edges, about 2 minutes.
- 5
Scatter the cooked oysters over one half of the omelette. Fold the other half over, then slide onto a plate.
- 6
Serve the omelette with the cucumber, tomato, lettuce, and 0.25 cup cilantro on the side.
- 7
Season with extra salt or pepper if you like.
Tools you’ll need
- 10-inch nonstick skillet
- medium bowl
- whisk
- spatula
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
